Seafood pasta recipe courtesy of Chef Marvin Barrera from Caffe Luna Rosa
5 oz linguine
1 lobster tail
5 mussels
5 each clams
4 each shrimp
3 oz. calamari
3 oz. saffron fish broth
3 2 oz. heirloom tomato
1 oz. lemon butter
2 oz. white wine
1 oz. shallot/garlic mix
½ oz. basil
salt and pepper to taste
Step by step:
Cook linguine until al dente. Use low heat in medium frying pan.
Add extra virgin olive oil, wait for oil to warm up.
Add shallots and garlic mix. Wait until they are cooked. Add seafood and cook for 30 seconds.
Add white wine, lemon butter and basil.
Cook for 15 seconds, then add fish broth and heirloom tomato.
Cover and cook until boiling.
inally, add pasta and mix along with salt and pepper to taste.
